CRISPY SHALLOTS BUY RECIPES

Name: Crispy Fried Shallots
Yield: Makes about 2 cups
Ingredients: 8 small shallots, peeled; Vegetable oil (for frying; about 1¼ cups); Kosher salt

CRISPY FRIED SHALLOTS RECIPE | BON APPÉTIT

Crispy Fried Shallots Recipe | Bon Appétit image

Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.

Provided by Molly Baz

Yield Makes about 2 cups

Number Of Ingredients 3

Ingredients

8 small shallots, peeled
Vegetable oil (for frying; about 1¼ cups)
Kosher salt

Steps:

Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice shallots crosswise into rings on a mandoline (they should be about the thickness of a dime).
Place shallots in a medium saucepan and pour in oil to submerge. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20–25 minutes. (Keep an eye on them; once they start to brown they’ll darken fast.)
Pour shallots into strainer to drain, then transfer to paper towels. Season with salt and let cool. Reserve shallot oil for another use, like vinaigrettes, stir-fries, and soups.
Do Ahead: Shallots can be fried 5 days ahead. Store airtight at room temperature.

CRISPY FRIED SHALLOTS RECIPE - FOOD.COM

Crispy Fried Shallots Recipe - Food.com image

Make and share this Crispy Fried Shallots recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

10 -15 shallots (peeled and sliced very thinly crosswise with a knife or mandoline)
4 teaspoons flour
canola oil (for deep frying) or safflower oil, about 3 inches depth of neutral vegetable oil in a heavy pot (for deep frying)
1 teaspoon salt

Steps:

Heat the oil to 360°F.
Separate the shallot slices into rings and place them in a medium bowl.
Make certain the shallots are not moist, since otherwise they may splatter when they go into the oil.
Sprinkle flour over the shallots and toss them lightly to coat evenly.
Working with a small quantity, sprinkle the shallots over the oil and stir gently to keep them separated.
Fry until golden brown, about 12-14 minutes.
Remove with a slotted spoon, then put on paper towels to drain the oil.
Sprinkle with salt while still warm.
Continue frying the rest of the shallots, salting each batch while it is still warm.
Use as a garnish for Spiced Carrot Soup, Recipe #108333.

Nutrition Facts : Calories 30.3, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 391.6, CarbohydrateContent 6.9, FiberContent 0.1, SugarContent 0, ProteinContent 1

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